The main goal of this study was to investigate the thermo-oxidative stability of soybean oil subjected to convective heating at simulated frying temperature of 185±5°C up to 4h. The lipid oxidation induced in soybean oil was assessed on the base of peroxide value (PV), para-anisidine value (pAV), conjugated dienes and trienes, the inhibition of oxidation (IO) and TOTOX value. Also, total phenolic content (TP) was evaluated in response to heating to estimate their losses related to the level of lipid oxidation. Our results have proved that soybean oil exposure at high temperature resulted in important increases in PV, pAV and TOTOX values. Moreover, the content of conjugated dienes and conjugated trienes monitored by absorbance values at 232 nm and at 270 nm recorded also, significant increases in response to heating. The addition of BHT in soybean oil samples exposed to high temperature limited the lipid oxidation processes, evidenced by decreases in the values of monitored parameters (PV, pAV, TOTOX, K232 and K270). The results obtained by performing of this study suggested that the evaluation of multiple quality parameters is a necessary approach for assessing the lipid stability in the course of heat treatment.